Combine all of the dressing ingredients, except the salt, in a jar and shake well to combine. Taste and add salt if you think it needs it. Store in the fridge until ready to use.

Slice the cucumber in half lengthways, scoop out the seeds with a spoon and discard.

Use a mandolin to slice the cucumber, carrots and pepper into fine matchsticks. Set aside in a large bowl.

Slice the spring onions and radishes finely and add to the vegetables.

Cook the edamame beans in boiling salted water for 3-5 minutes, drain and add to the vegetables.

Cook the noodles in salted water according to pack instructions, probably 8-10 minutes. Drain under cold running water. Put the noodles into a bowl and toss with sesame oil to stop them sticking together. Set aside.

Slice the tofu into small pieces and add them to the noodles.

Toast the sesame seeds in a dry pan until golden. Set aside.

Combine the prepared vegetables with the noodles and tofu and toss everything so that it is well combined. Dress the noodles with the dressing (you may have extra depending on how much you want to use). Sprinkle with sesame seeds and torn Thai basil before serving.